Shrimp and Grit Sandwich with Smoked Tomato Remoulade and Pickled Red Onions
- Level: Advanced
- Total: 7 hr 5 min (includes chilling and pickling time)
- Active: 1 hr 10 min
- Yield: 4 to 6 servings
- Level: Advanced
- Total: 7 hr 5 min (includes chilling and pickling time)
- Active: 1 hr 10 min
- Yield: 4 to 6 servings
Ingredients
Smoked Tomatoes:
Smoked Tomato Remoulade:
Pickled Red Onions:
Grits:
Shrimp:
Sandwich:
Mojo Butter:
Directions
- For the smoked tomatoes: Preheat a grill or smoker to 225 degrees F.
- Toss the tomatoes with the olive oil, garlic, salt and pepper. Place the tomatoes on the grill or smoker and cook until soft, wrinkled and slightly smoky, 45 to 60 minutes. Blend them into a puree.
- For the remoulade: In a mixing bowl, combine the mayonnaise, parsley, roasted garlic, Cajun mustard, mustard seeds, sweet chili sauce, capers, horseradish, lemon juice, Worcestershire sauce, vinegar, paprika, hot sauce, seafood seasoning, scallions and 1 cup smoked tomato puree (save any remainder for another use). Stir well, then adjust the seasoning and refrigerate for 30 minutes.
- For the pickled red onions: In a dry pan, lightly toast the allspice berries, mustard seeds, peppercorns, cloves, cinnamon stick and cardamom pod over medium heat until fragrant, 2 to 3 minutes.
- In a medium pot, combine the vinegar, sugar, sea salt, toasted spices and 1 1/2 cups water. Bring to a simmer, stirring, until the sugar and salt dissolve completely. Remove the brine from the heat and strain out the spices. Pour the brine over the red onions in a jar, ensuring that they are fully submerged. Let the onions cool to room temperature for 1 hour, then refrigerate for at least 4 hours or up to overnight.
- For the grits: In a saucepan, bring the stock to a boil. Slowly stir in the grits. Reduce the heat and simmer, stirring occasionally, until thickened and tender, 20 to 25 minutes. Stir in the heavy cream, butter and Gouda. Season with salt and pepper. Keep warm until ready to serve.
- For the shrimp: Toss the shrimp with the blackening seasoning in a bowl.
- Heat a cast-iron skillet over medium-high heat and add the oil. Sear the shrimp until they develop a golden, crispy crust, 2 to 3 minutes on each side. Add the Mojo Butter to the skillet and toss the shrimp to coat. Set aside.
- For the sandwich: Toast the baguette lightly in a skillet or under a broiler. Hollow out the inside a bit, then sprinkle each hollowed interior with the Gouda and toast again until the cheese melts.
- Spread a thick layer of the cheese grits on the bottom of each toasted baguette piece. Place 3 to 4 blackened shrimp on top of the grits. Generously drizzle the smoked tomato remoulade over the shrimp and top with a few slices of the pickled red onions. Garnish with fresh parsley and serve immediately while hot and crispy.
Mojo Butter:
- Combine the butter, lime juice, orange juice, garlic and salt. Place in a container and refrigerate until ready to use.
Cook’s Note
If you prefer more heat in the remoulade, add extra hot sauce or adjust the paprika levels.
